Directions

Line up five clean, 500 mL, wide mouth mason jars with fitted lids. For the dressing: whisk all dressing ingredients together and pour evenly into the mason jars.

For the salad: distribute the ingredients evenly amongst the five jars, starting with carrots and finishing with almonds, creating beautiful layers. Seal and refrigerate until you’re ready to eat within 4-5 days.

Keep dressing at the bottom, with denser salad vegetables to keep other items crisp and to avoid sogginess.